I love making this Turkish bulgur salad because it's so easy to make and it's a great way to get my kids to eat their vegetables. My daughters, Ronika and Mersana, don't really like to eat raw vegetables or lettuce, but they love this salad.
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Ingredients:
Bulgur: 500 grams
Onion: 1 pc
Oil: 3 tablespoons
Tomato paste: 2 tablespoons
Pomegranate sauce: 2 tablespoons
Cucumber: 1 chopped
Tomato: 1 chopped
Carrot: 1 grated
Parsley: 50 grams chopped
Chives: 50 grams chopped
Dill: 50 grams chopped
Lemon: 1 pc
Garlic: 2 grated cloves
Spices: salt, black pepper, curry powder
✅ Instructions:
1/ Pour the bulgur into a large bowl.
1/ Add boiling water to the bulgur, a little at a time, until it is covered. Stir to combine.
1/ Cover the bowl and let the bulgur sit for 10 minutes, or until it is softened.
1/ While the bulgur is softening, heat the oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
1/ Add the tomato paste, pomegranate sauce, garlic, salt, pepper, and curry powder to the skillet. Stir to combine.
1/ Cook the sauce for 2-3 minutes, or until it has thickened slightly.
1/ Add the cooked onion mixture to the bulgur and stir to combine.
1/ Add the cucumber, tomato, carrot, parsley, chives, and dill to the bulgur mixture. Stir to combine.
1/ Squeeze the lemon juice over the salad and stir to combine.
1/ Serve the salad immediately or chill it for later.
Tips:
- For a spicier salad, add more curry powder or a pinch of cayenne pepper.
- If you don't have pomegranate sauce, you can substitute lemon juice, cranberry juice, or vinegar.
- Feel free to add other vegetables to the salad, such as bell peppers, celery, or radishes.
- Serve the salad with a side of pita bread or crackers.
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